Fried Crawfish Remoulade Recipe

Name: Fried Crawfish Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons drained bottled horseradish; 1 1/2 tablespoons Creole mustard or Dijon mustard; 3 tablespoons distilled vinegar; 1 teaspoon paprika; 1/2 teaspoon salt; cayenne to taste; 1/3 cup vegetable oil plus additional for frying; 2 scallions, chopped fine; 1 celery rib, chopped fine; 1 pound shelled crawfish tails, thawed if frozen and drained; all-purpose flour seasoned with salt and pepper for dredging; 4 cups shredded romaine; 2 cups shredded radicchio

Servings: persons

1 1/2 tablespoons drained bottled horseradish
1 1/2 tablespoons Creole mustard or Dijon mustard
3 tablespoons distilled vinegar
1 teaspoon paprika
1/2 teaspoon salt
cayenne to taste
1/3 cup vegetable oil plus additional for frying
2 scallions, chopped fine
1 celery rib, chopped fine
1 pound shelled crawfish tails, thawed if frozen and drained
all-purpose flour seasoned with salt and pepper for dredging
4 cups shredded romaine
2 cups shredded radicchio

1
In a bowl whisk together horseradish, mustard, vinegar, paprika, salt, and cayenne and add 1/3 cup of oil in a stream, whisking until emulsified.
2
Stir in scallions and celery.
3
Remoulade may be made 1 day ahead and kept chilled, covered.
4
In a bowl dredge crawfish in seasoned flour and shake in a sieve to remove excess flour.
5
In a kettle heat 1 1/2 inches of additional oil to 390F.
6
on a deep-fat thermometer and fry crawfish 4 batches 45 seconds, or until golden.
7
Transfer crawfish with a slotted spoon to paper towels to drain.
8
In a bowl toss together romaine and radicchio and divide among 6 plates.
9
Arrange crawfish on lettuce and serve with remoulade.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 tablespoons drained bottled horseradish, 1 1/2 tablespoons Creole mustard or Dijon mustard, 3 tablespoons distilled vinegar, 1 teaspoon paprika, and more.

Yes, Fried Crawfish Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Crawfish Remoulade

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